PRODUCTION AND QUALITY EVALUATION OF IRU (A FERMENTED CONDIMENT) FROM DEHULLED AND UNDEHULLED MUNG BEAN

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ABSTRACT


Iru is a food flavouring condiment that is derived from fermentation of mung bean. These fermented food condiments are known to be a good source of diatery protein and vitamins. Most diets of Nigerians are lacking in fairly large amounts of protein due to the high cost of accessible protein. The high cost and inadequate supply of animal proteins and other nutrients have necessitated contemporary research, geared towards the utilization of protein from underutilized high protein legumes such as mung bean seeds. The processing steps includes, harvesting, sorting/cleaning, soaking, cooking, dehulling, with fermentation playing a significant role along the process through the activities of microorganism. The findings will be of great value to the masses by bringing to their awareness the nutritional value of iru from mung bean and soy bean. The pH, proximate, mineral, phytochemical, amino acid, volatile constituents and sensory quality of “iru” produced from dehulled and undehulled mung bean were comparatively evaluated using iru from soy bean as control. The pH showed an increase from initial 6.13 in unfermented mung bean to an alkaline pH of 7.24 and 7.67 at the end of 96 hours in iru from dehulled and undehulled mung bean. The moisture, protein, fat, flavonoid, alkaloid, tannin and phytate content of the iru samples ranged from 29.66 (dehulled mung bean) to 22.55% (control), 39.15 (control) to 25.84% (undehulled mung bean), 30.61 (control) to 14.92% (undehulled mung bean), 9.22 (undehulled mung bean) to 2.16 mg/100 g (control), 4.37(undehulled mung bean) to 1.06 mg/100 g (control), 2.13 (undehulled mung bean) to 1.05 mg/100 g (control), and 68.25 (undehulled mung bean) to 31.10 mg/100 g (control) respectively. Fifteen amino acids were detected comprising both the non-essential and the essential amino acids. Lysine, leucine, valine and phenylalanine generally had the highest amounts (5.25, 7.15, 4.18, and 5.14 g/100 g) in the iru samples as compared to other essential amino acids. Higher values were obtained for aspartic acid, arginine and glutamic acids.  Thirty two volatile compounds were detected in all the iru samples. Seventeen volatile compounds were identified in iru from dehulled and undehulled mung bean respectively, while fifteen was identified in iru from soy bean. There was no significant (P>0.05) differences in the amount of each volatile compound identified in dehulled and undehulled iru from mung bean, but significant (P<0.05) different existed between iru sample from soy bean. The sensory properties showed that iru from dehulled mung bean could compete favourably well with iru from dehulled soy bean (control) in terms of consumer acceptability, whereas iru produced undehulled mung bean were the least preferred by panelist. From the result obtained from the research, it can be conclude that iru should be produced from dehulled mung bean as this will reduce the over dependence on soy bean and enhance the utilization of mung bean.






TABLE OF CONTENTS

Title Page                                                                                                                    i

Declaration                                                                                                                 ii Certification                                                                                                            iii

Dedication                                                                                                                  iv

Acknowledgement                                                                                                      v

Table of Contents                                                                                                       vi

List of Tables                                                                                                              ix

List of Figures                                                                                                             x

List of Plates                                                                                                               xi

Abstract                                                                                                                      xii

CHAPTER 1: INTRODUCTION

1.1 Background of the Study                                                                                      1

1.2 Statement of Research Problems                                                                          2

1.3 Justification                                                                                                          3

1.4 Objectives of the Study                                                                                        4

CHAPTER 2: LITERATURE REVIEW

2.1   Origin and Distribution of Mung Bean                                                              5

2.2   Nutritional and Antinutritional Composition of Mung Bean                                    5

2.2.1 Nutrient composition of mung bean                                                                  6

2.2.2. Photochemical composition of mung bean seed                                              7

2.3    Fermented Food Condiments                                                                            9

2.3.1 Microbiology of African Fermented Food Condiments                                                            11

2.3.2. Nutritional properties of fermented food condiments                                      14

2.4.    Dawadawa/Iru: A Food Product from Mung Bean Seeds                             15

2.4.1. Units Operation in Iru Production                                                                    18

2.4.1.1. Sorting and Cleaning                                                                                     18

2.4.12. Soaking                                                                                                           18

2.4.1.3. Dehulling                                                                                                       19

2.4.1.4. Boiling                                                                                                           19

2.4.1.5. Fermentation                                                                                                 20

2.4.2. Other traditional fermented condiments used in Nigeria                                    20

2.4.2.1 Ogiri (Ricinus commnuis) Castor oil seeds                                                    21

2.4.2.2 Ukpaka (Pentaclethra macrophylla) African oil beans                                    22

2.4.2.3 Okpeye (Prosopsis Africana seeds)                                                                23

2.5. Primary and Secondary Metabolites in Iru                                                          23

CHAPTER 3: MATERIALS AND METHODS

3.1. Procurements of Raw Materials and Sample Preparation                                 25

3.1.1. Preparation of Iru from mung bean (dehulled)                                                27

3.1.2. Preparation of Iru from mung bean (undehulled)                27

3.1.3. Preparation of Iru from dehulled Soy beans seed (control)                                    29

3.2     The pH of the Iru Samples                                                                               31

3.3     Proximate Analysis                                                                                           31

3.3.1. Determination of moisture content                                                                   31

3.3.2 Determination of crude protein                                                                         31

3.3.3. Determination of crude fibre                                                                            32

3.3.4. Fat content determination                                                                                33

3.3.5. Ash content determination                                                                               34

3.3.6. Carbohydrates content determination                                                              34

3.4   Mineral Analysis                                                                                                34

3.4.1. Determination of potassium                                                                             34

3.4.2. Determination of magnesium contents                                                             35

3.4.3. Determination of calcium contents                                                                  36

3.4.4. Determination of sodium contents                                                                   37

3.4.5. Determination of phosphorus contents                                                             38

3.5.   Phytochemical Composition of Iru                                                                   39

3.5.1 Determination of flavonoid                                                                               39 

3.5.2 Determination of alkaloids                                                                                39

3.5.3. Determination of tannin                                                                                   40

3.5.4. Determination of phytate                                                                                  41

3.5.5. Determination of trypsin inhibitors                                                                  42

3.6. Amino Acid Analysis                                                                                                   42

3.7. Determination of Volatile Compounds                                                               43

3.8. Sensory Evaluation of Iru                                                                                    44

3.9 Statistical Analysis                                                                                               44

CHAPTER 4: RESULTS AND DISCUSSIONS

4.1. The pH of the Iru Samples at Different Fermentation Days                             45

4.3. Proximate Content of Iru                                                                                     48

4.4. Mineral Content of the Iru                                                                                   53

4.5. Phytochemical Composition of Iru                                                                     58

4.6. Amino Acid Profile                                                                                             65

4.7. Volatile Compounds                                                                                            69

4.8. Sensory Properties of the Iru                                                                               78

CHAPTER 5: CONCLUSION AND RECOMMENDATION

5.1 Conclusion                                                                                                            81

5.2. Recommendations                                                                                               82

       References                                                                                                      83

 

 

 

 





LIST OF TABLES


4.1: The pH values of Iru samples at different fermentation day                                    46

4.2: Proximate contents of the Iru samples and raw mung bean seeds (%)                    50

4.3: Mineral contents of Iru samples and raw mung bean (Mg/100 g)                     55

4.4: Phytochemical contents of Iru and raw mung bean seeds (mg/100 g)                  61

4.5: Amino Acid content of the Iru Sample                                                               67

4.6. Volatile compounds identified in Iru from mung bean                                       70

4.6.1: Volatile compounds identified in Iru from soy bean                                       71

4.7: Sensory properties of Iru samples                                                                       80                                                                                                                                                                                                                   

  

 

 

 

 

 

LIST OF FIGURES


2.1:      Dawadawa production                                                                                    17

3.1:      Production of iru from dehulled and undehulled Mung bean seeds               28

 

3.2:      Production of iru from soy bean seeds                                                           30

4.1:      Percentage distribution of the compounds and total group contributions

of volatile compounds in iru from dehulled soybean seeds                                    76

 

4.2:      Percentage distribution of the compounds and total Group/class

contributions of volatile compounds in iru from dehulled and

un-dehulled mung bean seeds                                                                         77

 

 

 

 

 

 

 

 

 

 

LIST OF PLATES

3.1       Raw mung bean seeds                                                                                    26

4.1       Iru from dehulled Soy bean (SSD)                                                                 47

4.2       Iru from dehulled Mung bean (MBD)                                                            47

4.3       Iru from undehulled Mung bean (MBU)                                                        47

                                   

 

 

 

 



 

CHAPTER 1

INTRODUCTION


1.1       BACKGROUND OF THE STUDY

Mung bean (Vigna radiata) is a legume cultivated for its edible seeds and sprouts. It belongs to the family Fabaceae and sub family Papilionaceae with dipoid chromosome number. There are three subgroups of Vigna radiata: one is developed (subsp Vigna radiata. radiata) and the other two are wild (Vigna radiata subsp. Sublobata and Vigna radiata subsp.glabara). Mung bean is a warm seasonal annual legume, developed for the most part as a rotational yield with grains like wheat and rice. Mung bean is a rich source of protein and is viewed as a quality food. It constitutes an important place in vegetarian diets. It is a rich source of dietary protein and contains higher levels of folate and iron than most other legume (Keating et al, 2011).

Iru is a food seasoning used in the preparation of soups in many African countries. They are used as soup condiments with strong smell. It is usually employed in small proportion in food/soup preparations. It does not only enhance the soups with proteinous substantial taste; it likewise gives some health benefits (Oboh, 2017). It is obtained by fermenting, Soybean seeds (Glycine max), Groundnut seeds (Arachis hypogaea Linn) and locust bean seeds (Parkia biglobosa).

Fermentation is a traditional method of food processing employed to improve the nutritional, functional, sensory properties of grains as well as their antioxidant activities by increasing their potentials as functional foods and nutraceutical sources (Ademiluyi and Oboh, 2011). The method utilized for iru production changes among different ethnic groups and requires minimal capital investment (Ademiluyi and Oboh, 2011). Dehulling is an important step in iru processing involving the removal of the seed coat called hull. These hulls are rich in bioactive compounds and display strong antioxidant activity (Kanatt et al., 2011). The fermentation process during iru processing however varies, usually based on human discretion, causing variations in the final product composition.


1.2. STATEMENT OF RESEARCH PROBLEMS

Notwithstanding the huge nutritional values, ease of preparation and availability of local fermented condiment from soybean seeds and locust bean seeds, there is still need to address further the issues of exploration of other underutilized legumes in production of condiments and development of appropriate processing techniques to enhance functional benefits and flavour. This will go a long way to widen the utilization of such crops, while reducing the intake of commercial condiments which are exotic and not acceptable to some users.

Most diets of Nigerians are lacking in fairly large amounts of protein due to the high cost of accessible protein. The high cost and inadequate supply of animal proteins and other nutrients have necessitated contemporary research, geared towards the utilization of protein from underutilized high protein legumes such as mung bean seeds (Khattab et al., 2009)

As the lower income group of any population is particularly vulnerable to protein calorie malnutrition, it is recommended that attention should be given to effectively accessible, available, cheap yet nutritious plant protein, such as mung bean to improve the nutritional status of the low-income groups of the population (Adebo et al., 2017).

Dehulling is a tedious process which leads to the loss of some nutrients such as tannin, flavonoid, alkaloid and phytate that are present in the hulls. Consuming legumes with the hulls can be useful to human as they contain antioxidants and also add a distinctive flavour.


1.3 JUSTIFICATION

Fermented food condiments are flavour enhancers that are added to food to impart a particular flavour or enhance its taste. These fermented food condiments are known to be a good source of diatery protein and vitamins. They are products usually derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds origin (Olasupo and Odunfa, 2010). Aside from enhancing flavouring attributes, they contribute to the protein intake of the consumers. Thus, the use of indigenous and underutilized indigenous agricultural produce (such as legumes) with possible functionality should be explored (Adebo et al., 2017). As the lower income group of any populace is particularly vulnerable to malnutrition, it is recommended that consideration should be given to effectively accessible, available, cheap yet nutritious plant protein, (such as mung bean) to improve the nutritional status of the low-income groups of the population.

Thus, various benefits will be derived from the production of iru from mung bean. The findings will be of value to the masses by bringing to their knowledge the dietary benefit of mung bean. With the findings from this study, the overall population of Nigeria will know the ingredient to use for iru production regarding the nutrients, flavour and health benefits. The result of this study will also prompt expanded cultivating of Mung bean (Vigna radiata) seed subsequently prompting youth empowerment.

This work exists because of insufficient information with regards to the nutritional and phytochemical composition of iru from dehulled and undehulled mung bean seeds.

 

1.4 OBJECTIVE OF THE STUDY

The main objective of this research work was to evaluate the nutrients and phytochemical composition, antioxidant and sensory properties of iru prepared from mung bean seeds.

The Specific Objectives of this research work include:

1.  Produce iru from dehulled and undehulled mung beans.

2. Determine the effect of fermentation duration of mung bean on the pH of iru.

3. Determine the chemical and sensory properties of the obtained iru.

  

 


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